Buffalo Chicken and Veggie Breakfast Casserole

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Buffalo Chicken and Veggie Breakfast Casserole

This will be your new favorite brunch dish! It is SUPER easy to make, and it also works for a make ahead to-go breakfast! It lasts in the fridge for several days so just pop it in the micro or oven to reheat, or eat it cold like I do! Enjoy!

 

-          10 eggs

-          1 c. shredded rotisserie chicken, chopped

-          1 c. spinach, chopped

-          ½ c. zucchini noodles chopped, or 1 whole zucchini grated (this adds nutrients + texture)

-          ¼ c. 2% milk

-          ½ tsp of each salt and pepper

-          ½ tsp. garlic powder

-          ½ tsp. smoked paprika

-          2-3. tbsp. Franks hot buffalo sauce

 

1.       Preheat oven to 400 degrees

2.       Whisk all ingredients together in large bowl

3.       Spray a 9x9 baking pan with cooking oil, pour the egg mixture in, and bake for 30-40 minutes!

4.       Cut and serve!

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